Cooking Recipe Penne With Chicken~ Peas~ & Asparagus
Recipe Ingredients
Directions
Cook the pasta in a large Dutch oven according to package directions,
omitting salt and fat.
Drain in a colander; set aside.
Place the broth and 1/2 cup peas in a blender; process until smooth.
Set aside.
Heat oil in pan over medium-high heat. Add garlic; saute 30 seconds.
Add asparagus and chicken; saute 4 minutes or until chicken is done.
Add pea puree, remaining peas, and salt; stir well. Stir in pasta;
bring to a boil. Cook 2 minutes or until mixture thickens, stirring
constantly. Remove from heat. Add cheese and pepper; toss well.
1-1/2 cups).
Recipe By : Cooking Light, June 1995, page 104
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